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Avocado Chimichurri Bruschetta
Recipes
Avocado Chimichurri Bruschetta
12 servings
30 minutes total

Ingredients

  • 8 oz Bakery baguette
  • 3 ears fresh corn
  • Cooking spray
  • 2 cloves garlic
  • ¼ bunch fresh cilantro
  • ¼ bunch fresh Italian parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon pepper
  • ¼ cup olive oil
  • 3 ripe Hass avocados

Steps

    1. Preheat grill on medium. Slice bread into ½-inch-thick slices. Remove husks and silks from corn. Coat bread and corn with spray, then place corn on grill; cook 8–10 minutes, turning occasionally, or until corn is tender and grill-marked.
    2. Meanwhile, finely chop garlic, cilantro (¼ cup), and parsley (¼ cup). Combine in medium bowl: lemon juice, vinegar, garlic, cilantro, parsley, salt, red pepper, oregano, and pepper. Pour oil in slowly, whisking constantly, until blended. Set chimichurri aside.
    3. Remove corn from grill and set aside to cool. Arrange bread slices on grill; cook 1–2 minutes, turning once, or until toasted. Remove bread from grill and set aside to cool.
    4. Peel, pit, and slice avocadoes. Slice corn kernels from cobs. Arrange avocado evenly over bread slices; top with corn and drizzle with chimichurri. Serve.

Amount per 1⁄12 recipe serving: Calories 200, Total Fat 13g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 230mg, Total Carb 19g, Fiber 4g, Sugars 2g, Protein 3g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%